in 
Ferguson, Robert, Muffin, Recipe, Pecan
Ferguson, Robert, Muffin, Recipe, Pecan Friday
10Oct
Pecan Muffins Recipe
Oct 10, 2008 | Robert Ferguson, M.S., C.N., is a Performance Nutritionist to the Boxing Elite and Founder of the Food Lovers Fat Loss System and DietFreeLife. Mr. Ferguson is the author of Conquering The Munchie Monster. |
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Method: Preheat oven to 375°F. Lightly spoon flours into dry measuring cups and level with knife. Combine flours, cornmeal, baking powder and baking soda in medium bowl. Blend and make a well in center of mixture. Then combine buttermilk, syrup, butter, almond extract and egg white. Whisk and stir well. Then add to dry mixture and stir until moist. Spray 6 cup muffin holder with non-stick cooking spray and spoon tin batter. Sprinkle with nuts. Bake for 20 minutes or until muffins spring back when touched lightly in the center. Remove from pans immediately, cool and enjoy! Serves: 6 Proportion: 1 muffin makes for a snack for women, 2 for men |
Wednesday
08Oct
Kid's Pick: Brown Rice Sandwich Rolls
Oct 8, 2008 
Tracey Seaman, a single mom of two adolescents, is the test kitchen director for Everyday with Rachel Ray magazine, and has been a food editor, stylist, and recipe developer for over two decades. Among the many publications she has contributed to or worked: Food & Wine, Gourmet, Martha Stewart Living, and Martha Stewart Kids. She lives with her family in New Jersey. Seaman is also a coauthor of Real Food for Healthy Kids, (HarperCollins, 2008).
Tracey Seaman--
Brown Rice Sandwich Rolls
The inspiration for these moist and tender rolls, which are better than anything you can buy, and great for sandwiches and toasting, came from my friend Karen Antone, a mom who is the salt of the earth. There are a lot of ingredients, but once you have measured them out and combined them, mixing and making these rolls is easy. The dough resembles thick cookie dough, which is too moist for kneading and is best portioned out with an ice-cream scoop that has a release lever. You can use all brown rice flour or a mixture of brown and white rice flours.
1 cup warm water (105°F to 115°F)
1 teaspoon sugar
One 1/4- ounce packet active dry yeast
1/2 cup GF vanilla- flavored rice milk, at room temperature
1/4 cup honey
1/4 cup olive oil, preferably extra-virgin
1 tablespoon cider vinegar
3 large eggs, at room temperature 
1 cup brown rice flour
1 cup white rice flour
1/2 cup sorghum flour, buckwheat flour, or quinoa flour
(see Cooks’ Notes)
1/2 cup tapioca flour
1/3 cup potato flour, plus more for forming rolls
1/3 cup ground flaxseed (optional)
1 tablespoon xanthan gum
2 teaspoons GF baking powder
1 1/2 teaspoons fine salt
1 teaspoon baking soda
1. Place the warm water in a glass measuring cup; stir in the sugar. Sprinkle the yeast on top, stir to mix, and let stand.
2. Meanwhile, combine the rice milk, honey, oil, vinegar, and eggs in a medium bowl and beat with a fork or a whisk to blend.
3. Combine the brown rice flour, white rice flour, sorghum flour, tapioca flour, potato fl our, flaxseeds, if using, xanthan gum, baking powder, salt, and baking soda in the bowl of a standing electric mixer with the paddle attachment.
Mix at low speed until the dry ingredients are well blended. Make a well in the center of the dry mixture and then pour in the yeast mixture and the eggs mixture. Mix at low speed until well blended, scraping down the bowl as necessary. Cover the bowl with a kitchen towel and let the dough rest for 20 minutes to mature the flavors.
4. Line a large baking sheet with parchment paper. Using a 1⁄3- cup-capacity ice- cream scoop, scoop out 12 scoops of dough, spacing the mounds evenly on the sheet. Place another half- scoop on top of each mound and, working with floured hands (using more potato fl our), lightly shape each mound into a smooth ball. Return to the parchment and shape into a patty (like an English muffin) 3⁄4 inch high. Cover with a towel and let rest while you preheat the oven to 350°F.
5. Bake the rolls in the center of the oven for about 20 minutes, until golden on top, golden brown underneath, and hollow sounding when you tap on top with your fi nger. Let cool for at least 15 minutes before serving.
Cooks’ Notes
✤ Sorghum, buckwheat, and quinoa fl ours all have specific flavors they lend to the rolls. Any of them is a good choice because they add protein and fiber, but because they are intense, we only suggest a small amount; you can also substitute rice flour for any of them in this recipe. Brown rice flour is also more nutritious than white rice flour.
✤ The addition of tapioca and potato flours and xanthan gum adds chewy texture to the rolls and should not be substituted.
Phillip A., twelve, of Leonardo, New Jersey, loves these rolls with a hamburger or sliced turkey for lunch at school.
Prep: 20 minutes plus resting and cooling
Baking: 20 minutes
Makes 1 dozen 3- to 4- inch rolls
per roll:
273 calories, 8g fat
(1g saturated),
46g carbohydrates,
3g fiber, 5.5g protein
More From Tracey Seaman--
Tuesday
07Oct
Teach Your Children Well: Embracing Their Inner Spinach Lover
Oct 7, 2008 
Photo by Stephen Sullivan
Prior to joining Epicurious.com, Steel was the New York editor of Bon Appétit magazine for ten years. In addition to running the New York branch office, she wrote and edited columns and features, including the monthly "Restaurant Reporter." Ms. Steel won the prestigious James Beard Foundation Journalism Award for Magazine Restaurant Review or Critique in 2003. She is a member of the American Society of Magazine Editors and a James Beard Restaurant Judge. She has been in the publishing industry for over 20 years.
Prior to Bon Appétit, she was an editor at Diversion, Food & Wine, and Mademoiselle magazines. Steel has also written extensively for many other publications, including The New York Times, New York Magazine, Travel & Leisure, Child, McCall's, Nick Jr., and Cosmopolitan.
Steel appears frequently on The Today Show, as well as Good Morning America, The Early Show, Inside Edition, Access Hollywood, ABC News Now, Weekend Today, Today in New York, and other shows on networks like CNN, MSNBC, Fox News, and Food Network.
Consider this the opening salvo in the war for your child's heart, mind, and stomach.
Last year, several cookbooks were published that advocated hiding foods within other more child-friendly foods in order to ensure your child gets his or her daily nutrition. Sneaking pureed spinach into brownies or beet puree into chicken nuggets is the basic premise of these books, and I can think of no worse culinary or child-rearing philosophy. Longtime food writer Mimi Sheraton addressed this issue on Slate.com in her article "Lie to Your Children—It's Good for Them; The Terribly Wrong Message Sent by Jessica Seinfeld and Missy Chase Lapine." Sheraton's first argument with this practice is "children get the wrong message that sweets and starches are good for them….With the dangerous rise of childhood obesity and diabetes, do we really want to encourage the eating of sugars and starches?" Sheraton also objects to the concept of hiding these so-called icky foods and thus deceiving your child: "Lying to children via trickery—even 'for their own good'—can feed a lifetime of distrust, as it should."
Sheraton is completely right. Encouraging kids to eat foods that should, actually, only be eaten in moderation might be 
setting them up for a lifetime of weight problems. And, I believe you should lie to your child only in extreme situations and when it comes to the existence of Santa Claus and the Easter Bunny.
Another problem with this deceptive practice is the implicit message that vegetables, specifically, are so awful that they have to be hidden in order to be palatable. This is the opposite of what we should be teaching children. Children should be introduced at the earliest age possible to the tastes and textures of healthy fresh produce, especially produce—the crispness of a sugar snap pea, the sweetness of a carrot, the butteriness of edamame, the ripe, juicy of a tomato. It can take a child up to 12 times of trying a food before his or her palate becomes adjusted to the taste, texture and smell. And for those who scorn anything green, there are myriad ways to easily prepare veggies that would satisfy even the pickiest child. Veggies, both the raw and the cooked, should be on every dinner plate and sampled, every single night, until favorites are found.
In our new cookbook, Real Food for Healthy Foods, Tracey Seaman and I have numerous tips as to how to get kids to eat vegetables. And we follow that up with dozens of healthy, wholesome recipes that use fresh veggies. Each of the 200 plus recipes has been taste-tested by kids from around the country, so we know these will be a hit with kids everywhere.
With farmer's markets brimming with vibrant greens and luscious fruits, there is no better time than now to teach your child to embrace his or her inner spinach lover, and thus instill a lifetime of healthy and happy eating habits.
Take A Sneak Peak Inside At HarperCollins
Tuesday
07Oct
Soup's On: Leeky Chicken Soup
Oct 7, 2008 Seven years ago, author Janice Taylor, permanently removed over 50 pounds of excess weight. She utilized 
She is a Life & Wellness Coach, Certified Hypnotist, Neurolinguistic Practitioner, as well as the author of All Is Forgiven, Move On: Our Lady of Weight Loss’s 101 Fat-burning Steps on Your Journey to Sveltesville (May 2008) and Our Lady of Weight Loss: Miraculous and Motivational Musings from the Patron Saint of Permanent Fat Removal (Fall 2006.) Janice is also the creator of the very popular e-newsletter Kick in the Tush Club, and a syndicated blogger for Beliefnet .
Taylor leads workshops at a number of wellness centers across America, including Omega Institute, Rhinebeck, New York, The Crossings, Austin, Texas and Kripalu Center for Yoga and Health, The Berkshires, Massachusetts.Taylor is a member of the International Coach Federation, Association for Integrative Psychology, CIVA (Christians In the Visual Arts). She has studied at New York Society of Ericksonian Psychotherapy and Hypnosis, American Pacific University, NLP Center of New York and New York University. She is also a co-founder of artHARLEM, a grassroots Harlem, New York art organization.
Janice Taylor--
A twist on the traditional, I call this "Grandma's New Age Penicillin."Fun Factoid: Hippocrates, the father of medicine, prescribed the leek as a cure for nosebleeds.
Serves 6
Ingredients:
2 tablespoons olive oil
10 medium leeks, trimmed, sliced, and well-washed (approx. 2 cups)
2 large baking potatoes, grated
2 medium carrots, grated
1 bunch parsley, chopped
8 cups chicken broth or vegetable broth (There are some great brands now that are organic and low-sodium.)
Salt and freshly ground pepper to taste
Instructions:
- Heat the oil in a 6-quart pot over medium heat.
- Add the leeks, potatoes and carrots.
- Sauté until softened, 5 to 10 minutes. (If you feel that you need more oil, try adding a bit of water instead.)
- Add the parsley, broth, salt, and pepper.
- Bring to a boil.
- Reduce the heat to low and simmer, covered for about 40 minutes or until tender.
Soup's On:
in Chicken, Soup, Taylor, Janice, Leek
Chicken, Soup, Taylor, Janice, Leek Monday
06Oct
Chocolate Tofu Parfait
Oct 6, 2008
Robert Ferguson, M.S., C.N., is a Performance
Nutritionist to the Boxing Elite and Founder of the Food Lovers Fat Loss
System and DietFreeLife. Mr.
Ferguson is the author of Conquering
The Munchie Monster.
Robert Ferguson--
Chocolate Tofu Parfait makes for a perfect snack following dinner or as part (Fast Carb) of your meal when making a Food Lovers Fat Loss Plate. Made with tofu, one serving is only 150 calories. It's recommended that you avoid telling your guests that this delicious treat is made with tofu as they'll never know. Well, they won't know until you give them the recipe.
Robert Ferguson--
Chocolate Tofu Parfait makes for a perfect snack following dinner or as part (Fast Carb) of your meal when making a Food Lovers Fat Loss Plate. Made with tofu, one serving is only 150 calories. It's recommended that you avoid telling your guests that this delicious treat is made with tofu as they'll never know. Well, they won't know until you give them the recipe.
Ingredients:
- 1 (16 oz) package of tofu (Silken Firm or Extra Firm)
- 1/3 cup coffee (regular or decaf)
- 1 TBSP honey or brown rice syrup
- 1 (11.5 oz) packcage 60% cacao bittersweet chocolate chips (Ghirardelli preferred)
- 2 cups non-fat Greek Yogurt (FAGE or Trader Joe's preferred)
Method:
Melt chocolate chips in microwave, double boiler or sauce pan (your preference). Then blend coffee, tofu and honey until smooth and added melted chocolate. Continue blending until well mixed and smooth.
With spatula, gently gold in Greek yogurt. Place in the refrigerator for 3 hours or until firm.
Serves: 12
Approximate nutritional analysis per serving: 150 calories (3 grams of protein, 20 grams of carbohydrates, 8 grams of fat, 0 grams of fiber).
Robert's other favorite desserts: